Brew METHODS

Cold Brew Concentrate

COLD BREW! The two most exciting words for cold coffee lovers. But why do these words mean so much more to coffee fanatics than iced coffee? The differences may surprise you!

Iced coffee is typically brewed with hot water and then either left to cool or be poured over a bed of ice. A few things happen during this process that adjust the chemistry and taste of the brew. For example, when the grounds are exposed to the heated water an oil is released from the heated grounds which is full of acidic compounds. This can result in the classic bitter bite that shocks all first-time coffee drinkers. The bite can be nostalgic but it also leads to something called acid-shock which anesthetizes the pallet and can often block the tongue from discovering the subtle nuances hidden in coffee’s flavor. Additionally, when you brew coffee with hot water, the iced coffee is going to change from a hot drink to a cold drink, baristas need to account for the possibility of a “watered down taste” as soon as the brewed coffee is exposed to ice. To adjust for this, most restaurants and coffee shops will start off by brewing double the amount of coffee as a regular hot drip coffee. But when you pair it with a splash of milk or cream, you’ll find the taste both refreshing, acidic, and light bodied.

In the same way that water is infused by exposing it to mint leaves and fruit to create a delicious water-based drink, the same process happens when you make cold brew coffee.

Cold brew is made by icy water slowly dripping over a bed of coffee grounds. This happens for several hours, but the result is phenomenal.

Instead of exposing the coffee grounds to heat, the water slowly drips onto the mound and infusion takes place as the water is slowly and evenly infused by the grounds. Because there is no heat involved, the grounds retain the oils and acidic compounds that would otherwise be transmitted into the brew. This is good news for anyone looking for a healthier stomach or healthier teeth. Since brewing cold produces a low-acid drink, coffee’s other flavors are more readily detected meaning you’re more likely to pick up some of those undertones of chocolate, fruit, and nuts. Another positive to cold brew is that without all that acid, the sometimes-burnt flavor that often plagues hot coffee is eliminated. This can lead to a much milder taste all day long. That’s right, because cold brew coffee has never been hot, its chemistry doesn’t change throughout the day as it cools. So coffee lovers will find that their cold brew coffee will still taste fresh even at the end of the day instead of transforming into that bitter, watered down funk that you may find in your cup at night. Cold brew is less acidic, less bitter, and more of a smooth-all-day cold coffee drink.

Martin Coffeehouse is so excited to offer this new way of brewing cold brew to all the coffee lovers out there! It will be available by the cup or by the growler. Cheers!

French Press

Step 1Fill the French press with filtered water and bring to a boil.

Step 2While the water is heating, choose your favorite roast of Martin Coffeehouse bagged beans and grind them. French press coffee calls for a coarse, even grind. At the Coffeehouse, we use 54 grams of grounds in a 32 ounce press.

Step 3Begin by pouring about 3 inches of boiled water into your press. Then add your grounds to the water.

Step 4Give the grounds a gentle stir with a bamboo paddle or chopstick. Allow the coffee to bloom for 30 seconds.

Step 5Add the rest of your water and gently position the lid on top of the grounds. Before pressing down the plunger, pause and set a timer for exactly 4 minutes.

Step 6Once the 4 minutes are up, place one hand on the lid and use the other to gently push down the plunger. If it is difficult to press, that means your grind is too fine; if the plunger goes down to the base of the press without any resistance, it means your grind is too coarse.

Step 7Enjoy the boldness of the French press. We recommend using the 1872 roast for this method. If you don't take it black, try it with a tablespoon or two of half and half.

Hario V60

Step 1

Place Filter in Hario v60

Step 2

Wet filter

Step 3

Measure out 35grams of 1872 coffee beans

Step 4

Ground coffee beans on a corse grind

Step 5

Place Hario V60 on scale

Step 6

Add coffee grounds

Step 7

Make a small hole in middle of grounds

Step 8

Start pouring boiling water in center of coffee grounds until saturated

Step 9

Steep for 30 seconds

Step 10

Start pouring water to the top of Hario V60 in a circular motion. (till scale reads 600grams)

Step 11

Brew time should be 3 minutes no more then 3.15

Chemex

Step 1

Grind 38 grams coffee beans to a coarse grind

Step 2

Wet paper filter to rise out any paper taste

Step 3

Pour grounds into filter

Step 4

Pour water till scale says 70 grams

Step 5

Let sit till timer says 45 seconds

Step 6

Start pouring continuously trying to avoid the middle but also the edges. (this pour needs to be done slowly.)

Step 7

Stop pouring when timer says 2.45 or till scale says 600grams

Step 8

Let water drain through the filter.

Step 9

Time of extraction should be between 3 and 4 minutes.

AEROPRESS

Step 1

Unscrew bottom of the aero press and place filter.

Step 2

Wet filter

Step 3

Measure out 15 grams of Good morning Martin coffee beans

Step 4

Ground coffee beans on grind setting of course

Step 5

Turn aeropress upside down (numbers will be upside down)

Step 6

Pour coffee grounds in aero press

Step 7

Add water till grounds are covered

Step 8

Steep for 30 seconds

Step 9

Add water to the top of the aero press

Step 10

Steep for 1 min stir 10 times with wooden spoon

Step 11

Screw the top with filter on Quickly turn over onto your cup gently press down the aero press into cup